Crab soup with pickled vegetable and tomato
3 raw crabs (250-300g each), cleaned, quartered with claws cut for easier eating
1 tbsp vegetable oil
2 long red chillies, seeds removed, thinly sliced
20g ginger, peeled and thinly sliced
2 garlic cloves, crushed
2 litres chicken stock
250g pickled mustard greens (available at Asian grocery stores), rinsed and thickly sliced
50g Chinese or Thai pickled lime, thinly sliced plus extra to serve
4 tbsp apple juice
1 tbsp light soy sauce
1 tsp caster sugar
1 large tomato, cut into thin wedges
Coriander, to serve
Heat oil in a wide saucepan over medium heat.
Add chilli, ginger and garlic and stir-fry until fragrant, 1-2 mins.
Add stock, mustard greens and pickled lime.
Bring to the boil, then add crab and apple juice.
Skim foam from surface, if needed, reduce heat and simmer until crab is bright orange and just cooked through, 5-6 mins.
Stir soy sauce and sugar into soup, seasoning to taste, then add tomato and stir to warm through.
Serve immediately with coriander and pickled lime.